Bourbon Chicken

You know in the food court at the mall when they hand out those tasty samples at the asian restaurants? I always love to get the sample of the bourbon chicken. But at the mall they are eaither fried or made using tons of butter. So when I came across this recipe on You’re Gonna Bake It After All (a fantastic blog…check it out if you haven’t already), I knew it was the perfect way to have my bourbon chicken a little bit healthier. Plus I know what’s going into it!:) This really tasted phenomonal. I thought it was even better than the food court bourbon chicken! It had a sweet, yet tangy flavor. This is going on our regular rotation for sure.

Directions:
Spray a large skillet with olive oil cooking spray (or use the 1 tbsp. olive oil). Add chicken and cook over medium heat until lightly browned. Remove chicken from skillet.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
If you prefer a thicker sauce, combine 1 tbsp. water and 1 tbsp. cornstarch in a separate bowl and add a little at at time to reach desired consistency.
Serve over hot rice, if desired.

*Notes: Even though it says it in the name, this particular recipe doesn’t call for actual bourbon but you can definitely add it if desired. Add it where it says to add all remaining ingredients. I would start with 1/4 cup or so and add more to taste if necessary.

After having bourbon chicken at a local Chinese restaurant and decided to give this recipe a try. I was surprised that this recipe and most online Bourbon chicken recipes didn’t contain actual Bourbon. I made the recipe according the directions, and while the dish was good it didn’t deliver on the Bourbon chicken expectation. The sauce ended up tasting more like a teriyaki style sauce. Good flavors, but not what I had in mind. Based on that, don’t think I would make again.

I’m sorry it wasn’t what you were expecting but glad it still tasted good. Maybe if you play around with some of the ingredients and increments you can get more of the flavor you were looking for. Thanks for trying the recipe out and visiting the blog!:)

LOVE this recipe! I’ve made it twice and it’s been perfect both times. I never seem to have apple juice, but I’ve always used apple sauce. It works just as well and helps the sauce to thicken up and stick to the chicken. YUM =]

I made this recipe for dinner this week and it was great. My husband said yes!! you need to make this at least once a week. The only thing I would change is to make more sauce to slop up the rice. Great recipe!!

Hello, I'm Stephanie...

Welcome! I'm Stephanie, a thirty something girl who is married to my best friend, Adam, living in beautiful Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me HERE.